Fry the chopped carrots on a low heat in the coconut oil and allow to sweat for a couple of minutes. Add the chopped garlic, ginger, chilli and pepper followed by the lentils and spices. Allow to sweat for another 30 seconds.

Add the vegetable stock and allow to simmer for 10 minutes or until the lentils have soaked up the stock. Add the tin of coconut milk and allow to simmer for a further 5 minutes.

Stir in the spinach, mange tout and lemon juice

Serve with brown rice. Garnish with a generous helping of fresh coriander and toasted and crushed coriander seeds

NOURISH:

Turmeric has long been praised for it’s anti-inflammatory properties. It is a fat-soluble which is why it is important to include the coconut milk.

Red lentils are high in B Vitamins crucial for energy production, protecting the nervous system

Ginger is a top source of Zinc which aids ability to cope with stress and is essential for consistent energy

Combining the lentils with the brown rice creates a complete protein source and better aids a stressed or anxious body